A Guide to the East Village’s Booming ‘Chinatown North’

The historical hub of Polish pierogi, Ukrainian borscht, Indian vindaloo, and Japanese ramen has recently become an epicenter of Chinese and Taiwanese restaurants, both homegrown and imported — from Flushing and (much) further east. Here, where to find the neighborhood’s newest Yunnanese, Hunanese, and more.

3. Chi Ken58 St. Marks Pl. Taiwanese-popcorn-chicken proto-chainlet that’s been threatening to open here for over a year.

4. Chong Qing Xiao Mian II82 Second Ave. This offshoot of a Hell’s Kitchen noodle shop adds a selection of the Sichuan-hot-pot dish, mao cai, to its menu, somehow managing to coinhabit its petite premises with a sushi bar.

5. Clay Pot58 St. Marks Pl. The main attraction of the customizable bao zai fan, or Hong Kong-style clay-pot rice, is the crispy bits you scrape from the bottom of the bowl.